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Valorisation of sea urchin (Paracentrotus lividus) gonads through canning.
Camacho C, Oliveira H, Serrano C, Delgado I, Coelho I, Pedro S, Lourenço H, Bandarra NM, Marques A, Pessoa MF, Gonçalves A, Nunes ML. Camacho C, et al. Among authors: serrano c. Food Chem. 2024 Aug 15;449:139184. doi: 10.1016/j.foodchem.2024.139184. Epub 2024 Mar 30. Food Chem. 2024. PMID: 38579651 Free article.
Strategies to reduce sodium levels in European seabass sausages.
Estévez A, Camacho C, Correia T, Barbosa V, Marques A, Lourenço H, Serrano C, Sapata M, Duarte MP, Pires C, Gonçalves A, Nunes ML, Oliveira H. Estévez A, et al. Among authors: serrano c. Food Chem Toxicol. 2021 Jul;153:112262. doi: 10.1016/j.fct.2021.112262. Epub 2021 May 15. Food Chem Toxicol. 2021. PMID: 34004227
Encapsulation of oleoresins for salt reduction in food.
Serrano C, Sapata M, Oliveira MCO, Gerardo A, Viegas C. Serrano C, et al. Acta Sci Pol Technol Aliment. 2020 Jan-Mar;19(1):57-71. doi: 10.17306/J.AFS.0772. Acta Sci Pol Technol Aliment. 2020. PMID: 32227698